Black eyed Pea Bean Soup. Mixed Dal with green mung beans and Lobhia. Vegan Gluten-free Soy-free Recipe
Recipe Snapshot
- Prep time: 360 minutes
- Cook time: 45 minutes
- Total time: 405 minutes
- Yield: 4
- Category: Soup
- Cuisine: Indian
Ingredients
- 1/2 cup dry Mung bean (green mung/moong bean)
- 1/2 cup dry black eyed peas/cow peas
- 2 teaspoons organic canola or coconut oil
- 1/2 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 bay leaf
- 1/2 teaspoon kashmiri garam masala (or use regular garam masala)
- 1/2 teaspoon turmeric
- 1 dried red chili (or 1/2 teaspoon chili flakes)
- 5-6 cloves of garlic chopped
- 1/2 inch ginger minced
- 1/2 cup chopped red onion
- 2 medium tomatoes (chopped)
- 1/4 cup chopped celery (Optional)
- 2.5 cups water
- 3/4 teaspoon salt
Method
- Soak the black eyed peas and mung beans overnight or atleast 6 hours.
- Drain and rinse and keep ready.
- In a pressure cooker or a deep pan, add oil and heat on medium.
- Add cumin seeds, bay leaf and one dried red chili and mix for a few seconds.
- Add in the ginger, garlic and onion and saute for 4-5 minutes or until onion is translucent.
- Add in all the spices and mix for a few seconds.
- Add in the celery and tomato and cook for 4-5 minutes until tender.
- Add the rinsed beans, salt and water.
- Mix and pressure cook on low-medium for 6-7 whistles.- 20 minutes
- If making in a pan, add rinsed beans, 3 cups of water, salt, cover and cook for about an hour or until the mung beans are very squishy. Cover partially with a lid.
- Taste for salt and spice. Add more garam masala if needed. Add more water if needed(depends on the method of cooking, the beans and your preference of the consistency)
- Serve hot topped with fresh cilantro or seasoning of choice.
- Serve with flatbread(Rotis, Naan, Pita) or Rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.